Onam/Thiruvonam is the festival of harvest and prosperity in Kerala, India which is celebrated in the beginning of Chingam month. Onam carnival with folk dance, songs, snake boat race (vallamkali in Pampa river), display of artistically decorated elephants, traditional music, combat game of kayyankali, colourful flowers and elaborate festive meals marks the momentous 10 days of Onam. In Kerala, it is believed that the spirit of prosperous and just ruler Mahabali visits land on Thiruvonam. Flowers are artistically laid out to make mats on floor to invite the spirit of the king Mahabali.
Onam sadya is the festive food during Onam festival traditionally served on large plantain leaves. There are more than 25 recipes are served as food to the family and relatives during this time. A variety of delicacies from Kerala make into this elaborate festive menu-Onam sadya. Serve This Onam Sadya with Elaborate Festive Menu during this week of Onam festival that consists of sides, appetizers, main course, desserts and accompaniments.
Cabbage Onion Vada
- 1 cup whole white urad dal (soaked for 3 hours)
- 1/2 cup finely chopped cabbage
- 1/2 cup finely chopped onions
- 1 teaspoon finely chopped ginger
- 1 teaspoon chopped green chilles
- 1/4 finely chopped fresh coriander leaves
- Salt to taste
- Finely grind the soaked urad dal with salt and adding as little water as possible into a thick smooth vada batter.
- Add the chopped cabbage, onions, green chillies and coriander leaves and mix into the ground urad dal paste.
- Heat the Kuzhi paniyaram or Paddu pan and add a drop of oil to coat the pan; once the pan is well heated scoop the vada batter using a scoop spoon. Cover the pan and allow it to steam.
- You will notice the top part of the vada getting cooked. At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crip as well. When you insert the back of the spoon or a knife in the center it should come out clean – this the test to check whether it is hass been cooked. Continue the same process with the remaining vada batter and enjoy the healthy version of the vada’s
Kerala Kootu Curry
- 500 grams of Yellow Pumpkin (Parangikai, Winter Squash), peeled and cut into cubes
- 1/2 cup black eyed beans or Whole Toor Dal or Desi Channa, soaked and cooked until soft.
- salt to taste
- 1 cup grated coconut
- 1 large green chilli
- 1 tablespoon jaggery
- 1 teaspoon cumin seeds
- 1 teaspoon coconut oil
- 5 to 6 curry leaves roughly torn
- 1/2 teaspoon mustard seeds
- 2 dry red chillies
- Cook the beans (desi channa or whole toor dal) until soft and tender. Drain and keep the exess water (stock) aside. (you could use this stock in rice, rasam or a soup). Before cooking the beans or the legume, make sure you have soaked it for at least 4 to 5 hours. The harder the bean variety the longer the soaking period. See how to cook beans and legumes in a pressure cooker
- Next, grind the coconut, green chillies and cumin, jaggery into a coarse paste, until well combined. You can add a little warm water to grind the mixture. Keep this aside.
- Steam the pumpkin with salt and keep aside. See how to steam vegetables in a pressure cooker
- Heat oil in a pan; add the mustards, red chillies and curry leaves. Allow them to roast and crackle for a couple of seconds. Add in the coconut paste and saute for about a minute. Finally stir in the pumpkin and beans.
- Stir gently to combine all the ingredients when it is boiling. The pumpkin will get a mashed feel, but that is the texture and looks we are looking to achieve.
- Transfer the Kootu Curry to a serving bowl and serve it along with steamed rice or phulkas.
- 3/4 cup jaggery (powdered)
- 1 cup thick coconut milk (extracted from 1 coconut)
- 2 green cardamoms (powdered)
- 1/2 teaspoon ghee
- 1/4 cup rice flour
- 1/4 cup boiling water
- pinch of salt
- 1 small banana leaf
- 1/2 teaspoon oil (for greasing)
- 10 cashew nuts
- 1/4 cup finely chopped coconut or thinly sliced coconut pieces
- 10 raisins
- 1 teaspoon ghee
- To make homemade rice ada, mix rice flour with a pinch of salt in a bowl and pour boiling hot water into the flour and combine it to make a dough using a spoon/spatula.
- Grease a banana leaf with oil and spread the rice dough into a thin layer on half of the banana leaf.
- Close the ada using the other side of the banana leaf.
- Steam cook this for 10-15 minutes.
- Once cool, remove the ada from the leaf and cut into smaller pieces to look flaky.
- To proceed with payasam recipe, while the ada is getting steam cooked, heat a pan with ghee and fry the cashews, coconut, and raisins till they are golden and set it aside for later use.
- Mix jaggery with 3/4 cup water, heat till it dissolves, filter for impurities and set aside.
- Once the rice ada is done and chopped, in a pan, fry the ada for 2-3 minutes. Add jaggery liquid to it.
- Let the ada cook in jaggery water over low flame for 7-8 minutes or till the time the jaggery water thickens.
- Add the cardamom powder, coconut milk and switch off. Make sure not to cook after adding coconut milk.
- Garnish with the fried cashews, coconut, and raisins.
- Your delicious Ada Pradaman is ready to be served during the festive lunch!